These vietnamese fresh spring rolls are fresh, light, healthy, and so easy to make! They're packed with raw, crunchy vegetables & rice vermicelli noodles and are paired with a spicy peanut dipping sauce. They're perfect for lunch or as an appetizer!
Fresh spring rolls are also commonly referred to as spring rolls, summer rolls, salad rolls, rice paper rolls, or, authentically, gỏi cuốn. I love them because you can really get creative in terms of what you fill them with, so they never have to be the same.
These rolls are naturally vegan, gluten-free, oil-free, and are so fun to make!
Ingredients
These spring rolls are fresh, colorful, and made without tofu! The filling ingredients are flexible, so you can add more or less of what you like/don't like.
- Spring Roll Rice Paper Wrappers
- Vermicelli Noodles
- Butterhead Lettuce
- Avocado
- Red Cabbage
- Shredded Carrots
- Cucumbers
- Cilantro
The peanut sauce is made with mostly pantry staples and only calls for 5 ingredients:
- Peanut Butter
- Soy sauce or tamari
- Sweet Thai Chili Sauce
- Garlic
- Lemon Juice
Instructions
They're super easy to make but if it's your first time making these be careful and take your time to avoid ripping the rice paper wrapper. Remember this: soak, assemble, roll, repeat!
- Cook vermicelli according to package instructions.
- Fill a large bowl with warm water and soak 1 rice paper wrapper until pliable, about 30 seconds.
- Place the soaked wrapper onto a dampened cutting board or dish towel. Begin assembly by starting with a layer of butterhead lettuce, then the vermicelli noodles, red cabbage, carrot and cucumber sticks, avocado slices, and cilantro.
- Take the edge of the rice paper wrapper that is vertical to your fillings and fold it over your fillings, pushing in the veggies a bit. Then take horizontal edges that are on the top and bottom of your fillings and fold those over. Push the vertical side to continually rolling until sealed.
- Repeat for all rolls.
- Whisk together the peanut sauce ingredients and use immediately as your dip. Enjoy!
If you're still a bit confused on how to roll the spring rolls, check out this video!
Recipe Variations
- Make them more filling by adding tofu, tempeh, or edamame! This will also make these high in protein.
- Swap out the veggies and herbs! You can use whatever veggies or herbs you like. Sliced red bell pepper, mint, or basil would be wonderful in these.
- Add fruit to make these even more refreshing! Sliced mango or pear would be a great addition.
Quick Tips
- Soak your rice paper in a bowl of warm water. This will help soften them so they are pliable and easy to wrap and roll. Also, do not soak them all of the wrappers first then attempt to assemble & roll them, the wrappers will dry out and rip! Soak, assemble, roll, repeat!
- Place the soaked rice paper on top of a wet surface to assemble. It could be a wet cutting board or a wet dish towel, doesn't matter. Doing this will keep the rice paper from drying out as you assemble it and reduce the risk of ripping it.
- Watch out for pointy veggies! Shredded carrots killed a few of my rolls so take notice when you're wrapping of any veggies that look like they're about to poke through the wrapper. Just gently push them down or into the other veggies.
- Wrap in swiss chard instead of rice paper!
FAQ
These are definitely taste best when they're enjoyed immediately but you can store them in an airtight container in the fridge for 3-4 days. I would recommend wrapping each in plastic wrap before you put them in an airtight container in order to keep them soft and from sticking together.
In terms of this recipe, it's considered a summer roll and all summer rolls are considered spring rolls! Not all spring rolls can be considered summer rolls. Summer rolls are wrapped in dampened rice paper and generally not fried, whereas spring rolls can be wrapped in rice paper or some other thin wrapper and may or may not be fried. Check out Lane's blog post for a detailed breakdown on the difference.
Yes, especially this recipe! This vegan vietnamese spring roll recipe is packed with raw veggies and is naturally low in fat, carbohydrates, and calories. If you were to fry them, that's when spring rolls become less healthy.
Yes! You can deep fry these spring rolls in a bit of vegetable oil until golden. Put these in when the oil is HOT (~350 degrees F)! It should only take 4-5 minutes to fry.
Definitely! This would keep the dish much healthier than if you were to fry them, it'll just take a bit longer. Preheat your oven to 350 degrees F, place the assembled spring rolls on a baking sheet lined with parchment paper and bake them for 15-18 minutes, flipping halfway through.
If you make these fresh spring rolls, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment below! I hope you love this dish as much as we do!
Print📖 Recipe
Vietnamese Fresh Spring Rolls
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 10-12 Spring Rolls 1x
- Category: Main Dish, Appetizer
- Method: Roll
- Cuisine: Vietnamese
- Diet: Vegan
Description
Loaded with raw, crunchy vegetables & rice vermicelli noodles and are paired with a spicy peanut dipping sauce, these vegan & gluten-free vietnamese fresh spring rolls are the perfect lunch or appetizer!
Ingredients
Fresh Spring Rolls
- 10-12 rice paper wrappers
- 4.5 oz vermicelli noodles
- 6 butterhead lettuce leaves, halved
- 1 cup red cabbage
- 1 cup carrots, shredded
- 3 mini cucumbers, cut into matchsticks
- 1-2 avocados
- ½ cup cilantro leaves
Spicy Peanut Dipping Sauce
- ½ cup peanut butter
- 1-2 tablespoons soy sauce or tamari
- 1 tablespoon sweet thai chili sauce
- 1 tablespoon agave or maple syrup, optional
- juice from 1 lemon
Instructions
- Cook vermicelli noodles according to package instructions.
- Fill a large bowl with warm water and soak 1 rice paper wrapper until pliable, about 30 seconds.
- Place the soaked wrapper onto a dampened cutting board or dish towel. Begin assembly by starting with a layer of butterhead lettuce, then the vermicelli noodles, red cabbage, carrot and cucumber sticks, avocado slices, and finish with cilantro.
- Take the edge of the rice paper wrapper that is horizontal to your fillings and fold it over your fillings, pushing in the veggies a bit. Then take edges that are on the top and bottom of your fillings and fold those over. Push the horizontal side to continue rolling until sealed.
- Repeat for all rolls.
- Whisk together the peanut sauce ingredients. Serve immediately with the fresh spring rolls and enjoy!
Notes
Store any leftovers in the fridge for 3-4 days in an airtight container in the fridge between two damp paper towels or individually wrapped in plastic wrap.
Nutritional values are estimates only. See our full nutrition disclosure here.
Nutrition
- Serving Size: 1 Spring Roll
- Calories: 198
- Sugar: 3.4g
- Sodium: 17mg
- Fat: 4.7g
- Saturated Fat: 0.9g
- Carbohydrates: 26.8g
- Fiber: 3g
- Protein: 5g
Keywords: vegan spring roll, vegan vietnamese spring roll, vegan fresh spring roll, vegan summer roll
Lauren
These are my favorite spring rolls!! They're so yummy and the perfect lunch